The art of braising meat begins with three simple principles: a tough cut of meat, a heavy-gauge pot, and a few cups of seasoned aromatic cooking liquid. Unlike poaching, braising uses low temperatures, less liquid, and a longer, slower cooking time so that connective tissue in the meat melts away, yielding moist, tender results. Since braising relies on the meat's own fat as a tenderizing agent, use less-expensive cuts of meat with more connective tissue -- like chuck, brisket, or shoulder.

Braising requires an oven casserole pot heavy enough to regulate and distribute the heat evenly. Lids should fit tightly so the steam rises, collects, and condenses on the underside of the lid, then drips back into the pot.

Meats are generally browned first. Blot the meat dry with paper towels (some recipes call for a light dusting of flour) and use just enough oil to lightly film the bottom of the pot and prevent the meat from sticking. (The meat should sizzle on contact, but the oil must not darken.) Sear on all sides, even the ends.

Make sure you use a good base for your liquid, like quality store-bought natural stock. Wine-based braises are great, too (add about 1/4 or 1/2 cup to natural stock), especially when combined with aromatic vegetables and herbs. (After cooking vegetables have imparted their flavor to braising liquid, they are of little use and strained from the final sauce. Herbs as well; they lose their essential oils very quickly in cooking.)

Once meat is browned and braising liquid added, bring to a simmer on top of the stove. This speeds up the process and reduces oven cooking time: Meat won't begin to tenderize until the braising liquid is around 180 degrees. (Although it can be done in the oven at a low temperature of about 300 degrees or on top of the stove, oven braising cooks meats more evenly without the vigilance required in the stove-top method.)